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Tender duck & pineapple red curry
- 6 duck legs
- 2 tbsp light brown sugar
- 4 tbsp red Thai curry paste
- 1 can coconut milk
- 2 tbsp fish sauce
- 6 kaffir lime leaves
- 1 small pineapple , peeled, cored and cut into chunks
- 1 red chilli , deseeded and finely sliced, to serve (optional)
- Thai basil leaves , to serve (optional)
Directions:View on BBC Good Food
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